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Chapter 10 Ventilation

Ventilation systems provide fresh air to make rooms comfortable for occupants. Proper ventilation rates vary by area, with guestrooms requiring 1-1/2 air changes per hour and large kitchens needing 25-40 air changes. Mechanical ventilators use electric fans to increase natural ventilation, while kitchen hoods draw smoke, heat, and fumes away from cooking equipment. Water management is also discussed, with about 75% of supplied water needing drainage and disposal through sewer systems maintained by water providers. Architectural drawings include plumbing, electrical, and mechanical connections.

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154 views6 pages

Chapter 10 Ventilation

Ventilation systems provide fresh air to make rooms comfortable for occupants. Proper ventilation rates vary by area, with guestrooms requiring 1-1/2 air changes per hour and large kitchens needing 25-40 air changes. Mechanical ventilators use electric fans to increase natural ventilation, while kitchen hoods draw smoke, heat, and fumes away from cooking equipment. Water management is also discussed, with about 75% of supplied water needing drainage and disposal through sewer systems maintained by water providers. Architectural drawings include plumbing, electrical, and mechanical connections.

Uploaded by

Ryan Sinday Acojedo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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CHAPTER 10

VENTILATION AND
UTILITIES
Ventilation is a system or means of providing fresh and clean air. A
room is properly ventilated when fresh air is sufficient for occupants
to be comfortable.

AREA AIR CHANGES


GUESTROOM 1-1/2 AIR CHANGES
A LARGE KITCHEN 25-40 AIR CHANGES
MECHANICAL
VENTILATORS
Fan driven by electric motor as means of
increasing ventilation by natural means
Air conditioning in hot climate means adjusting
the relative humidity of air and is heated by
passing it through a chamber which is cooled
later by a series of cold water pipes.
KITCHEN VENTILATORS
A hood or canopy mounted directly over cooking equipment, draws
up the smoke, moisture, heat and fumes away from local institutional
kitchens.
WATER MANAGEMENT
About 75% of the water supplied to a building has to be disposed
through the drainage and sewerage system thus the sewer charge in
the water bill. It is the responsibility and duty of the water
concessionaires to provide and maintain sewers.
The architectural drawings of the building for lodging or franchise
operations will include plumbing, electrical and mechanical
connections.
Water Supply and Plumbing
Basic Electricity and Lighting
Gas: Liquefied Petroleum Gas

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